STRINGINESS/SHORTNESS is the degree (distance) to which a product hangs on the probe when the probe is withdrawn. It is a major characteristic of mozzarella cheese or adhesives but is also commonly the textural property possessed by sauces (e.g. ketchup, dessert sauces), confectionery glazes, baked product toppings and undoubtedly, syrups.
In the adhesive industry this characteristic is sometimes referred to as 'legging' or 'tailing', as stringiness may result in the formation of filaments or threads when the adhesive surfaces are separated.
Stringiness may be a desirable property, as is the case for mozzarella cheese or caramel decorations, but be considered undesirable for the application of paint where a 'short' texture is required for quick and clean removal of brushes from paint tins. It is related to the viscoelasticity of the product.
Typical Methods & Fixtures for Stringiness/Shortness Measurement in action:
Typical physical properties that can be obtained from a texture analysis graph:
Consistency, firmness, cohesiveness, index of viscosity, tailing, stringiness, shortness, viscoelasticity.
A wide range of attachments is available for measuring texture analysis properties.
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| Typical Texture Analyser graph with annotated properties |
We can of course design and manufacture probes or fixtures for the TA.XTplus texture analyser that are bespoke to your sample and its specific measurement.
Once your measurement is performed our expertise in its graphical interpretation is unparalleled – no-one understands texture analysis like we do. Not only can we develop the most suitable and accurate method for the testing of your sample but we can prepare analysis procedures that obtain the desired parameters from your curve and drop them into a spreadsheet or report designed around your requirements.
For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.
To discuss your specific test requirements click here...
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